Shrimp Deviled Eggs

• Gluten free

• Seafood

  • 1/4 lb Shrimp, cooked

• Produce

  • 1 tsp Dill - if you are not using, fresh fresh
  • 3 Scallions

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 tsp Dijon mustard
  • 3 tbsp Hellmann's mayonnaise

• Baking & Spices

  • 1 Old bay seasoning

• Dairy

  • 3 tbsp Fage greek yogurt

Found on bariatriceating.com

Description

Ingredients

• 6 large eggs
• 3 tablespoons Hellmanns mayonnaise
• 3 tablespoons Fage Greek yogurt
• 1 teaspoon Dijon mustard
• Old Bay seasoning
• ¼ pound cooked shrimp very finely chopped
• 3 scallions, finely minced, including tender green tops
• 1 teaspoon chopped fresh dill - if you are not using fresh, do not use dried

Directions

• Place eggs in a covered pan just large enough for a single layer. Add room temperature water to cover the eggs by about one inch.
• Place pot on high heat and when the water just begins to boil, cook for 1 minute.
• Turn off the heat, cover the pot, remove from burner and set timer for 15 minutes.
• Drain the eggs, shake them in the pan to crack the shells and fill pot with cold water to cool down eggs before peeling.
• Neatly split eggs lengthwise and remove yolks to a medium bowl. Mash yolks with fork until fine textured and fluffy.
• Blend with mayonnaise, yogurt, mustard, ¼ teaspoon Old Bay, shrimp, scallions and dill.
• Using a small metal ice cream scoop, portion the filling into the egg white halves.
• Lightly sprinkle with additional Old Bay and garnish with fresh dill. Cover platter and chill.